I think you know what I’m like with all things that are miniature sized. I’ve been baking cakes in my big ol’ bundt pan for years and finally bought a mini one. Guess where it ended up? Uh huh. In my studio dresser, stuck in the drawer with other baking knicks and knacks that I haven’t touched since I started this collection of props.
Every single time I go into that drawer I look at this bundt pan and say “hmmmm, I must use that one day for something”.
Today was the day.
Yep, that’s right. My favorite chocolate people. Their selection of chocolate is mind boggling. I mean….BOGGLING. Have you seen their website? If not, take a look → 🍫
I told you right?
Question 1 – What’s your favourite chocolate dessert?
Question 2 – How often do you bake with chocolate? Once a week, once a month, once a year? Never? What’s wrong with you?
Question 3 – If you could be a chocolate bar what type would you be? Milk, semi-sweet or dark? (mine would most likely contain nuts, because ya….there’s the part about being a little nutty)
Question 4 – Do you add chocolate to anything other than baked goods? If so, do tell.
Question 5 – How many times have you watched Willy Wonka and The Chocolate Factory?
Okay….enough with the quiz, let’s get down to the chocolate.
- For the cake:
- 1 cup unsalted butter
- ⅓ cup natural unsweetened cocoa powder, Ghiradelli
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 pkg instant chocolate pudding, 4 oz, 113 g. - *optional but makes this cake beyond moist
- 1¾ cups granulated sugar
- 1½ teaspoons baking soda
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- For the Spiced Chocolate Ganache:
- 16 oz 60% bittersweet chocolate chips, Ghiradelli
- 1 cup heavy whipping cream
- 1 tsp ground cinnamon
- 1 tsp ground cayenne - aka your secret ingredient - TOTALLY OPTIONAL BUT REALLY DELISH
- 1 tsp pure vanilla extract
- Optional Garnish - Fresh pomegranate, crushed macarons & frozen cranberries
- For the Cakes
- Preheat to 350F. Butter and flour a 6 cup mini bundt pan OR a 10 or 12-cup Bundt pan. You will just need to adjust you baking times for the smaller or larger pans. See below.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, or in a stand mixer on low mix together the flour, pudding, sugar, and baking soda. Add half of the melted butter mixture and combine until completely blended. The mixture will be thick. Add the remaining butter mixture and blend until combined. Add the eggs, one at a time, until completely blended.
- Blend in the Greek yogurt or sour cream and the vanilla extract. Blend until smooth.
- Scrape the batter into the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean about 25 - 30 minutes for the mini bundt pans and 40 to 45 minutes or the large bundt pan.
- Let the cake cool in the pans for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- For the Ganache:
- Place the chocolate and spices in the metal or glass bowl of a stand mixer and set aside. (make sure your bowl is heatproof as you are adding hot liquid to the chocolate)
- In a sauce pan, bring the whipping cream to a boil, stirring occasionally with a wooden spoon to prevent the bottom from scorching. Once the cream begins to boil, immediately remove it from the heat and pour over the chocolate.
- With the whisk attachment, blend the cream, chocolate and spices till smooth. Stir in the vanilla. Let it cool a bit and pour over bundt cakes. I garnished mine with fresh pomegranate, crushed macarons & frozen cranberries. They are fantastic without all the extras too! Oh and you can use this ganache for a TON different recipes. I had leftovers so I made chocolate ganache cake balls!
*disclaimer: This post was done in collaboration with the feedfeed and Ghirardelli Chocolate but all thoughts and opinions are my own.